Corned beef was used as a substitute for bacon by Irish immigrants to the US in the late 19th century. Traditional Irish diets rarely contained any beef, as cattle were used for dairy and farming purposes rather than consumption. Corned beef and cabbage is the Irish-American variant of the Irish dish of bacon and cabbage.
Recipe Servings: 5
Prep Time
10 minutes
+ 15 minutes resting
+ 15 minutes resting
Cook Time
3 hours
Total Time
3 hours 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Combine the corned beef and its spice packet in a large pot or Dutch oven and add water until the meat is covered.
- Cover the pot and bring it to a boil over high heat before reducing the heat to a simmer.
- Simmer approximately 50 minutes per pound or until tender.
- Add whole potatoes and carrots, cooking until the vegetables are almost tender.
- Add cabbage and cook for 15 minutes.
- Remove meat from pot and let it rest 15 minutes.
- Slice meat across the grain and serve with the vegetables.
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